U.S. patent application number 10/487230 was filed with the patent office on 2004-10-21 for flavoring materials and foods and drinks containing the same.
Invention is credited to Hayashi, Kazuhiro, Kato, Yuji, Kawaguchi, Hirokazu, Miyamura, Naohiro.
Application Number | 20040208968 10/487230 |
Document ID | / |
Family ID | 19098860 |
Filed Date | 2004-10-21 |
United States Patent
Application |
20040208968 |
Kind Code |
A1 |
Kato, Yuji ; et al. |
October 21, 2004 |
Flavoring materials and foods and drinks containing the same
Abstract
A raw flavor material element giving "enriched flavor" to
various raw flavor materials or foods and drinks, without any
deterioration of the essential flavors thereof, raw food materials
or foods and drinks containing the raw flavor material element, and
a method for improving the flavor of a raw flavor material or a
food or drink, using the raw flavor material element, where the raw
flavor material element characteristically contains the following
ingredients: a. sotolone (3-hydroxy-4,5-dimethyl-2(5H)-furanone)
and/or 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, and b. one or two
or more selected from the group consisting of DMS (dimethyl
sulfide), methane thiol, hydrogen sulfide, dimethyl disulfide and
dimethyl trisulfide.
Inventors: |
Kato, Yuji; (Kanagawa,
JP) ; Kawaguchi, Hirokazu; (Kanagawa, JP) ;
Miyamura, Naohiro; (Kanagawa, JP) ; Hayashi,
Kazuhiro; (Kanagawa, JP) |
Correspondence
Address: |
OBLON, SPIVAK, MCCLELLAND, MAIER & NEUSTADT, P.C.
1940 DUKE STREET
ALEXANDRIA
VA
22314
US
|
Family ID: |
19098860 |
Appl. No.: |
10/487230 |
Filed: |
February 26, 2004 |
PCT Filed: |
September 6, 2002 |
PCT NO: |
PCT/JP02/09135 |
Current U.S.
Class: |
426/534 |
Current CPC
Class: |
A23L 27/2052 20160801;
A23L 23/00 20160801; A23L 27/2022 20160801 |
Class at
Publication: |
426/534 |
International
Class: |
A23L 001/22 |
Foreign Application Data
Date |
Code |
Application Number |
Sep 10, 2001 |
JP |
2001273676 |
Claims
1. A raw flavor material element containing the following
ingredients: a. sotolone (3-hydroxy-4,5-dimethyl-2(5H)-furanone)
and/or 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, and b. one or two
or more selected from the group consisting of DMS (dimethyl
sulfide), methane thiol, hydrogen sulfide, dimethyl disulfide and
dimethyl trisulfide.
2. A raw flavor material element according to claim 1, additionally
containing as the ingredient "c" guaiacol (2-methoxyphenol) and/or
2-methoxy-4-methylphenol.
3. A raw flavor material element according to claim 1, additionally
containing as the ingredient "d" one or two or more selected from
the group consisting of methional [3-(methylthio)propionaldehyde],
isovaleric acid (3-methyl butyric acid), furaneol
(2,5-dimethyl-4-hydroxy-3(2H)-fura- none) and
2,6-dimethoxyphenol.
4. A raw flavor material or a food or drink, containing a raw
flavor material element according to claim 1.
5. A raw flavor material or a food or drink according to claim 4,
containing the ingredient "a" at a ratio of 10.sup.-10% by weight
to 10% by weight and the ingredient "b" at a ratio of 10.sup.-10%
by weight to 1% by weight.
6. A raw flavor material or a food or drink according to claim 5,
additionally containing the ingredient "c" at a ratio of
10.sup.-10% by weight to 1% by weight.
7. A raw flavor material or a food or drink according to claim 5,
still additionally containing one or two or more selected from
methional at 10.sup.-10% by weight to 1% by weight, isovaleric acid
at 10.sup.-10% by weight to 1% by weight, furaneol at 10.sup.-10%
by weight to 1% by weight and 2,6-dimethoxyphenol at 10.sup.-10% by
weight to 1% by weight.
8. A method for improving the flavor of a raw flavor material or a
food or drink, comprising adding a raw flavor material element
according to claim 1, to the raw flavor material or the food or
drink.
9. A method for improving the flavor of a raw flavor material or a
food or drink according to claim 8, comprising adding the
ingredient "a" at a ratio of 10.sup.-10% by weight to 10% by weight
and the ingredient "b" at a ratio of 10.sup.-10% by weight to 1% by
weight.
10. A method for improving the flavor of a raw flavor material or a
food or drink according to claim 9, comprising further adding the
ingredient "b" at a ratio of 10.sup.-10% by weight to 1% by
weight.
11. A method for improving the flavor of a raw flavor material or a
food or drink according to claim 9, comprising further adding one
or two or more of methional at 10.sup.-10% by weight to 1% by
weight, isovaleric acid at 10.sup.-10% by weight to 1% by weight,
furaneol at 10.sup.-10% by weight to 1% by weight and
2,6-dimethoxyphenol at 10.sup.-10% by weight to 1% by weight.
12. A raw flavor material element characterized by containing the
ingredient "a" at a ratio of 10.sup.-10% by weight to 10.sup.-5% by
weight and the ingredient "b" at a ratio of 10.sup.-10% by weight
to 10.sup.-4% by weight.
13. A raw flavor material element according to claim 12,
characterized by additionally containing the ingredient "c" at a
ratio of 10.sup.-10% by weight to 10.sup.-5% by weight.
14. A raw flavor material element according to claim 12
characterized by still additionally containing one or two or more
selected from methional at 10.sup.-10% by weight to 10.sup.-5% by
weight, isovaleric acid at 10.sup.-10% by weight to 10.sup.-5% by
weight, furaneol at 10.sup.-10% by weight to 10.sup.-5% by weight,
and 2,6-dimethoxyphenol at 10.sup.-10% by weight to 10.sup.-5% by
weight.
15. A raw flavor material element containing sotolone
(3-hydroxy-4,5-dimethyl-2(5H)-furanone) at a ratio of 10.sup.-10%
by weight to 10.sup.-5% by weight, DMS (dimethyl sulfide) at a
ratio of 10.sup.-10% by weight to 10.sup.-4% by weight, methional
at a ratio of 10.sup.-10% by weight to 10.sup.-5% by weight,
isovaleric acid at 10.sup.-10% by weight to 10.sup.-5% by weight,
furaneol at 10.sup.-10% by weight to 10.sup.-5% by weight,
2,6-dimethoxyphenol at 10.sup.-10% by weight to 10.sup.-5% by
weight.
16. A raw flavor material or a food or drink, containing a raw
flavor material element according to claim 12.
17. A method for improving the flavor of a raw flavor material or a
food or drink, comprising adding a raw flavor material element
according to claim 12, to the raw flavor material or the food or
drink.
18. A raw flavor material or a food or drink, containing a raw
flavor material element according to claim 15.
19. A method for improving the flavor of a raw flavor material or a
food or drink, comprising adding a raw flavor material element
according to claim 15 to the raw flavor material or the food or
drink.
Description
BACKGROUND OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The present invention relates to a novel raw flavor material
element giving and enhancing "enriched flavor" for raw flavor
materials or foods and drinks, raw flavor materials or foods and
drinks containing the raw flavor material element, and a method for
improving the flavors of raw flavor materials or foods and drinks,
using the raw flavor material element.
[0003] 2. Description of the Related Art
[0004] As the method for giving "enriched flavor" to various foods
and drinks, methods comprising adding HVP (hydrolyzates of
vegetable proteins), HAP (hydrolyzates of animal proteins), yeast
extract, meat extract and extracts of fish and shellfish have been
known. Such technique has been used in the industry of foods and
drinks. In case that the technique is used for various foods and
drinks, however, tastes and flavors unique to these extracts and
the like may eventually damage the flavor balance of some foods and
drinks in their entirety, disadvantageously, although the "enriched
flavor" is given to the foods and drinks.
[0005] In case of addition of seasonings decomposing hydrochloric
acid, such as HVP and HAP to various foods and drinks, furthermore,
3-monochloropropanediol is generated in the foods and drinks. As an
oncogene material, the substance has been drawing concerns mainly
in European countries and USA.
[0006] Alternatively, reports have been issued, telling that a
method comprising adding sotolone
(3-hydroxy-4,5-dimethyl-2(5H)-furanone)-relate- d substance (GB
6851626A) and a method comprising adding a combination of sotolone
and ketones and phenols, such as furaneol
(2,5-dimethyl-4-hydroxy-3(2H)-furanone) (Japanese Patent Laid-open
No. Hei 10-179049, etc.) as methods for giving HVP-like flavor can
improve food flavors. On comparison, however, these methods and
actual HVP addition process bring about organoleptic difference
from each other. Thus, these methods have not been sufficient
enough to give HVP-like "enriched flavor".
[0007] Thus, the present inventors have made investigations about
the development of a novel raw flavor material element capable of
giving "enriched flavor", without any deterioration of essential
flavors of various foods and drinks.
SUMMARY OF THE INVENTION
[0008] The inventors have made investigations so as to solve the
problem. Then, the inventors have found that HVP-like fragrance
other than that of sotolone can strongly be sniffed at a number of
peaks, by a sniffing method on gas chromatographic means and that
such fragrance has a relation to the endowment of "enriched
flavor". Thus, the invention has been achieved.
[0009] In summary, the invention provides the following aspects 1
to 5.
[0010] 1. A raw flavor material element containing the following
ingredients:
[0011] a. sotolone (3-hydroxy-4,5-dimethyl-2(5H)-furanone) and/or
5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, and
[0012] b. one or two or more selected from the group consisting of
DMS (dimethyl sulfide), methane thiol, hydrogen sulfide, dimethyl
disulfide and dimethyl trisulfide.
[0013] 2. A raw flavor material element described in the first
aspect, which additionally contains as the ingredient "c" guaiacol
(2-methoxyphenol) and/or 2-methoxy-4-methylphenol.
[0014] 3. A raw flavor material element described in the first or
second aspect, which additionally contains as the ingredient "d"
one or two or more selected from the group consisting of methional
[3-(methylthio)propionaldehyde], isovaleric acid (3-methyl butyric
acid), furaneol (2,5-dimethyl-4-hydroxy-3(2H)-furanone) and
2,6-dimethoxyphenol.
[0015] 4. A raw flavor material or a food or drink, which contains
a raw flavor material element described in any one of the first to
third aspects.
[0016] 5. A method for improving the flavor of a raw flavor
material or a food or drink, comprising adding a raw flavor
material element described in any one of the first to third
aspects.
DETAILED DESCRIPTION OF THE INVENTION
[0017] The invention will now be described below.
[0018] In accordance with the invention, the term "raw flavor
material element" means an element responsible for the endowment of
flavor to raw flavor materials or foods and drinks, which contains
the following ingredients:
[0019] a. sotolone (3-hydroxy-4,5-dimethyl-2(5H)-furanone) and/or
5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, and
[0020] b. one or two or more selected from the group consisting of
DMS (dimethyl sulfide), methane thiol, hydrogen sulfide, dimethyl
disulfide and dimethyl trisulfide and may additionally contain as
the ingredient "c" guaiacol (2-methoxyphenol) and/or
2-methoxy-4-methylphenol. Further, the term "raw flavor material
element" means an element responsible for the endowment of flavor
to raw flavor materials or foods and drinks, which may contain as
the ingredient "d" one or two or more selected from the group
consisting of methional [3-(methylthio)propionaldehyde], isovaleric
acid (3-methyl butyric acid), furaneol (2,5-dimethyl-4-hydroxy-
-3(2H)-furanone) and 2,6-dimethoxyphenol and which may preferably
contain all of the four substances. The element may be in liquids,
solids such as powder or paste or the like.
[0021] In accordance with the invention, the term "raw flavor
material" means a seasoning for use in the endowment of flavor to
foods and drinks, which includes for example various sauces and
gravies such as Worcestershire sauce, mayonnaise and ketchup, meat
extracts such as chicken extract, fish and shellfish extracts,
curry powder, various vegetable extracts, soy sauce, vegetable
protein-hydrolyzed amino acid solutions (HVP), and animal
protein-hydrolyzed amino acid solutions (HAP). The raw flavor
material may be used during a process of producing foods and drinks
or may be used on intake. Furthermore, the form thereof may
satisfactorily be in liquids, solids or paste. The raw flavor
material element of the invention may preferably be added to
seasonings, which are produced by reacting proteinase or
microorganisms with protein degradation potencies with proteins or
protein-containing materials.
[0022] Furthermore, the "foods and drinks" containing the raw
flavor material element of the invention include Japanese-style
cooking recipes such as soups, noodles, boiled fishcakes with eggs
and Japanese radishes ("Oden" in Japanese), steamed egg soup with
chicken and fillings, Japanese-style egg roll, various cooked
vegetables with meats, grilled fish and pickles; Chinese recipes
such as Chinese noodle, Chinese rice with fried vegetable and meat
toppings, fried rice, Chili soybean curb recipes (mabo tofu),
various fried vegetables with meat and fishes in gravies, stuffed
meat and vegetables seasoned with garlic as wrapped with thin wheat
skin (gyoza), soup with shark fillet, and Chinese soups;
western-style recipes such as curry sauce with rice, beef stew,
white stew, consomme soup, hamburger, and steak; snacks and instant
noodles.
[0023] The presence of sotolone
(3-hydroxy-4,5-dimethyl-2(5H)-furanone) contained in the raw flavor
material element in accordance with the invention is verified in
natural origins, for example in the seed of a plant of the family
Leguminosae, namely Trigonella foenum-graecum, sherry and coffee.
Furthermore, sotolone is generally produced at a process of
extracting sotolone from Trigonella foenum-graecum or the seed
thereof. Such extract can be used as the sotolone of the invention.
Specifically, such process includes the processes described in
Japanese Patent Laid-open No. Hei 2-261358 and Japanese Patent
Laid-open No. Hei 11-69953. For example,
5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone can be used as a furanone
as an alternative of sotolone.
[0024] DMS (dimethyl sulfide) used in accordance with the invention
is a decomposition product of methionine and MMS (methylmethionine
sulfonium: vitamin U) and is contained in nature, for example in
seaweed, Japanese green tea and corn. Methane thiol, hydrogen
sulfide, dimethyl disulfide and dimethyl trisulfide can be used as
disulfides and trisulfides as DMS alternatives.
[0025] Guaiacol for use in accordance with the invention is
contained in nature in saps and the like and in foods (seasonings)
such as soy sauce. 2-Methoxy-4-methylphenol for example can be used
as phenol as an alternative of guaiacol.
[0026] Further, the raw flavor material element of the invention
may further contain one or two or more selected from the group
consisting of methional [3-(methylthio)propionaldehyde], isovaleric
acid (3-methyl butyric acid), furaneol
(2,5-dimethyl-4-hydroxy-3(2H)-furanone) and 2,6-dimethoxyphenol. In
particular, all the four substances described above are preferably
used.
[0027] Methional is contained in foods such as soy sauce and
cheese. Isovaleric acid naturally exists in essential oils from
hop, peppermint and rosemary, for example. Furthermore,
2,6-dimethoxyphenol is a component of smoky odor and is contained
in smoked products.
[0028] The ingredient "a" contained in the raw flavor material
element of the invention is used to a content of 10.sup.-10% by
weight to 10% by weight, preferably 10.sup.-10% by weight to
10.sup.-5% by weight in such raw flavor materials or foods or
drinks, while the ingredient "b" is used therein to a content of
10.sup.-10% by weight to 1% by weight, preferably 10.sup.-10% by
weight to 10.sup.-4% by weight.
[0029] Furthermore, the ingredient "c" may be used to a content of
10.sup.-10% by weight to 1% by weight, preferably 10.sup.-10% by
weight to 10.sup.-5% by weight.
[0030] As to the ingredient "d" in possible combination with a raw
flavor material element containing the ingredients "a" and "b" or a
raw flavor material element containing the ingredients "a", "b" and
"c", methional is used in a raw flavor material or a food or drink,
within a range to a content of 10.sup.-10% by weight to 1% by
weight, preferably 10.sup.-10% by weight to 10.sup.-5% by weight;
isovaleric acid is used therein within a range to a content of
10.sup.-10% by weight to 1% by weight, preferably 10.sup.-10% by
weight to 10.sup.-5% by weight; furaneol is used therein within a
range to a content of 10.sup.-10% by weight to 1% by weight,
preferably 10.sup.-10% by weight to 10.sup.-5% by weight; and
2,6-dimethoxyphenol is used therein within a range to a content of
10.sup.-10% by weight to 1% by weight, preferably 10.sup.-10% by
weight to 10.sup.-5% by weight.
[0031] Above these contents, the characteristic flavors of these
ingredients are so strong that the ingredients deteriorate the
essential flavors of various foods and seasonings. Below these
contents, the effect of these ingredients on the endowment of
enriched flavor cannot be sufficiently given.
[0032] The raw flavor material element of the invention can give
enriched flavor, via the addition of a trace amount thereof to a
raw flavor material or a food or drink. In accordance with the
invention, the term "enriched flavor" means the intensity of
initial taste and the expansion of the taste at the middle to last
stages of ingestion or swallowing. Any single raw flavor material
of for example amino acids such as sodium glutamate and nucleic
acid-related compounds such as sodium inosinate and sodium
guanylate cannot reproduce such enriched flavor. Regarding the
amount of a raw flavor material element to be added for the
endowment of enriched flavor, the range of the optimum amounts
thereof varies, depending on a subject raw flavor material or a
food or drink. A person skilled in the art can quite readily
determine the appropriate amount thereof at a simple preliminary
trial.
[0033] In accordance with the invention, as described above, a raw
flavor material element containing the ingredients "a" and "b" when
used can endow such "enriched flavor" to the resulting raw flavor
material or food or drink. The raw flavor material element
additionally containing the ingredient "c" can enhance the initial
HVP-like taste and further enhance the soy sauce-like flavor. The
raw flavor material element still additionally containing the
ingredient "d" can characteristically enhance the complex mix taste
of the enriched flavor. Further, the ingredient "d" is one or more
selected from the group consisting of methional
[3-(methylthio)propionaldehyde], isovaleric acid (3-methyl butyric
acid), furaneol (2,5-dimethyl-4-hydroxy-3(2H)-furanone) and
2,6-dimethoxyphenol. When all the substances described above are
contained in the raw flavor material element, however, the entire
flavor can be harmonized in balance, effectively.
DESCRIPTION OF PREFERRED EMBODIMENTS
[0034] The invention will specifically be described in the
following examples. But the invention is not limited to these
examples.
EXAMPLE 1
[0035] To 1.3 g of a commercially available beef consomme soup base
dissolved in hot water (100 ml) were added sotolone, DMS, guaiacol,
methional, isovaleric acid, furaneol and 2,6-dimethoxyphenol to
3.times.10.sup.-9% by weight, 6.times.10.sup.-9% by weight,
1.5.times.10.sup.-9% by weight, 2.times.10.sup.-10% by weight,
6.times.10.sup.-9% by weight, 5.times.10.sup.-10% by weight, and
1.5.times.10.sup.-9% by weight, respectively, to prepare a soup
with addition of the raw flavor material element of the invention.
As a control, a beef consomme soup with no addition was used. The
beef consomme soup recovered as described above and the control
soup were evaluated in an organoleptic fashion by 20 taste
panelists according to the two-point comparison method. The results
are shown in Table 1.
1 TABLE 1 Inventive lot Control Preferable fragrance 13 7
Preferable flavor 14 6 Intense initial taste 18* 2 Greater taste
17* 3 expansion Generally preferable 18* 2 *significant at a level
of 5%
EXAMPLE 2
[0036] To 10 g of a commercially available curry roux dissolved in
hot water (100 ml) were added sotolone, DMS, guaiacol, methional,
isovaleric acid, furaneol and 2,6-dimethoxyphenol to
3.times.10.sup.-9% by weight, 6.times.10.sup.-9% by weight,
1.5.times.10.sup.-9% by weight, 2.times.10.sup.-10% by weight,
6.times.10.sup.-9% by weight, 5.times.10.sup.-10% by weight, and
1.5.times.10.sup.-9% by weight, respectively, to prepare a curry
sauce with addition of the raw flavor material element of the
invention. As a control, a curry sauce with no addition was used.
The curry sauce recovered as described above and the control curry
sauce were evaluated in an organoleptic fashion by 20 taste
panelists according to the two-point comparison method. The results
are shown in Table 2.
2 TABLE 2 Inventive lot Control Preferable fragrance 14 6
Preferable flavor 15 5 Intense initial taste 18* 2 Greater taste
17* 3 expansion Strong spice flavor 18* 2 Generally preferable 18*
2 *significant at a level of 5%
EXAMPLE 3
[0037] To 1.3 g of a commercially available beef consomme soup base
dissolved in hot water (100 ml) were added sotolone, DMS, guaiacol,
methional, isovaleric acid, furaneol and 2,6-dimethoxyphenol to
3.times.10.sup.-9% by weight, 6.times.10.sup.-9% by weight,
1.5.times.10.sup.-9% by weight, 2.times.10.sup.-10% by weight,
6.times.10.sup.-9% by weight, 5.times.10.sup.-10% by weight, and
1.5.times.10.sup.-9% by weight, respectively, to prepare a soup
with addition of the raw flavor material element of the invention.
As control 1, a commercially available beef consomme soup base (1.3
g) dissolved in hot water (100 ml) to which was then added sotolone
to 3.times.10.sup.-9% by weight alone was used. As control 2, a
commercially available beef consomme soup with no addition was
used. The beef consomme soup thus recovered above and the control
soups 1 and 2 were evaluated in an organoleptic manner by 20 taste
panelists according to the two-point comparison method. The results
are shown in Table 3.
3 TABLE 3 Inventive lot Control 2 Control 1 Preferable fragrance 13
6 1 Preferable flavor 14 5 1 Intense initial taste 18* 2 0 Greater
taste 17* 2 1 expansion Generally preferable 17* 2 1 *significant
at a level of 5%
EXAMPLE 4
[0038] To 10 g of a commercially available curry roux dissolved in
hot water (100 ml) were added sotolone, DMS, guaiacol, methional,
isovaleric acid, furaneol and 2,6-dimethoxyphenol to
3.times.10.sup.-9% by weight, 6.times.10.sup.-9% by weight,
1.5.times.10.sup.-9% by weight, 2.times.10.sup.-10% by weight,
6.times.10.sup.-9% by weight, 5.times.10.sup.-10% by weight, and
1.5.times.10.sup.-9% by weight, respectively, to prepare a curry
sauce with addition of the raw flavor material element of the
invention. As control 1, a commercially available curry roux (10 g)
dissolved in hot water (100 ml) to which was then added sotolone to
3.times.10.sup.-9% by weight, was used. As control 2, a curry sauce
with no addition was used. The curry sauce recovered as described
above and the control curry sauces 1 and 2 were evaluated in an
organoleptic manner by 20 taste panelists according to the
two-point comparison method. The results are shown in Table 4.
4 TABLE 4 Inventive lot Control 2 Control 1 Preferable fragrance 14
5 1 Preferable flavor 15 4 1 Intense initial taste 18* 2 0 Greater
taste 16* 3 1 expansion Strong spice flavor 17* 2 1 Generally
preferable 18* 1 1 *significant at a level of 5%
EXAMPLE 5
[0039] To 10 g of a commercially available curry roux dissolved in
hot water (100 ml) were added sotolone, DMS, guaiacol, methional,
isovaleric acid, furaneol and 2,6-dimethoxyphenol to
3.times.10.sup.-9% by weight, 6.times.10.sup.-9% by weight,
1.5.times.10.sup.-9% by weight, 2.times.10.sup.-10% by weight,
6.times.10.sup.-9% by weight, 5.times.10.sup.-10% by weight, and
1.5.times.10.sup.-9% by weight, respectively, to prepare a curry
sauce with addition of the raw flavor material element of the
invention, which was defined inventive lot 1. To 10 g of a
commercially available curry roux dissolved in hot water (100 ml)
were added sotolone, DMS, and guaiacol to 3.times.10.sup.-9% by
weight, 6.times.10.sup.-9% by weight, and 1.5.times.10.sup.-9% by
weight, respectively, to prepare a curry sauce with addition of the
raw flavor material element of the invention, which was defined
inventive lot 2. As control 1, a commercially available curry roux
(10 g) dissolved in hot water (100 ml) to which was then added
sotolone to 3.times.10.sup.-9% by weight alone, was used. As
control 2, a curry sauce with no addition was used. The inventive
curry sauce lots 1 and 2 thus recovered above, as well as the
control curry sauce lots 1 and 2 were evaluated in an organoleptic
fashion by 20 taste panelists according to the two-point comparison
method. The results are shown in Table 5.
5TABLE 5 Inventive Inventive lot lot Control Control 1 2 2 1
Preferable fragrance 6 13 1 0 Preferable flavor 5 14 1 0 Intense
initial taste 3 16* 1 0 Greater taste expansion 4 15 1 0 Strong
spice flavor 3 16* 1 0 Generally preferable 3 16* 1 0 *significant
at a level of 5%
Advantages of the Invention
[0040] As described above in detail, the novel raw flavor material
element of the invention can give "enriched flavor" to various raw
flavor materials or foods and drinks without any deterioration of
the essential flavors thereof.
* * * * *